Black Forest Cheesecake Slice Recipes
THE ULTIMATE BLACK FOREST CHEESECAKE
This is from the Company's Coming "Chocolate Everything" Cookbook. It is the creamiest, melt in your mouth delicious dessert you have ever tasted! Time does not include chill time.
Provided by Pamela
Categories Cheesecake
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
- Chill.
- For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
- Mix in cocoa.
- Beat in eggs one at a time.
- Beat for 5 minutes more.
- Slowly add whipping cream and vanilla and beat again until well blended.
- Fold in cherries.
- Pour over cooled crust.
- Bake in 325°F oven for 75 minutes or until center is almost set.
- Run paring knife around edges to allow cake to settle without cracking.
- Cool completely.
- For the topping: Spread cherry pie filling on top of cooled cake.
- Spoon or pipe topping around edges as desired.
- Chill.
Nutrition Facts : Calories 477.4, Fat 32.6, SaturatedFat 19.6, Cholesterol 146, Sodium 286.3, Carbohydrate 42.3, Fiber 2.3, Sugar 23.8, Protein 8.1
BLACK FOREST CHEESECAKES
A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.
Provided by smbassref
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
- Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
- Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
- Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
- Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 36.3 g, Cholesterol 74 mg, Fat 16.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 9.4 g, Sodium 183.2 mg, Sugar 17 g
BLACK FOREST CHEESECAKE
I have taken this popular cheesecake to every gathering since I created the recipe about 15 years ago. My family asks for the dessert all the time, and I'm happy to make it. -Christine Ooyen, Winnebago, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.
Nutrition Facts : Calories 469 calories, Fat 24g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 213mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK FOREST CHEESECAKE SLICE
Make and share this Black Forest Cheesecake Slice recipe from Food.com.
Provided by ballarat
Categories Cheesecake
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crush biscuits in a food processor until smooth.
- Add melted butter and mix until combined.
- Press into base and sides of a greased deep 20 x 30cm baking pan. Refrigerate.
- Beat cream cheese, lemon juice and sugar until smooth.
- Add gelatine and cream, then beat for 1 minute
- Fold through cherries. Spoon onto prepared crust and allow to set.
- Meanwhile, prepare jelly with 1/2 cup boiling water, stir in reserved juice then cool.
- When cheesecake has begun to set, pour cooled jelly over the surface. Chill overnight before cutting into squares to serve.
Nutrition Facts : Calories 484.4, Fat 34.3, SaturatedFat 20.5, Cholesterol 99.4, Sodium 356.6, Carbohydrate 41.8, Fiber 1.5, Sugar 33.7, Protein 5.5
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